Tender Filet with Pepper

Name: Tender Filet with Pepper
Yield: 20
Ingredients: 1/2 cup olive oil (120 ml); 1/2 cup soy sauce (shoyu - 120 ml); 1/4 cup balsamic vinegar or red wine vinegar (60 ml); 8 cloves of garlic, mashed; 4 tablespoons dried thyme, crushed; 1 peppercorn; 1.7 kg filet mignon, cleaned and trimmed; For the pepper; 1/3 cup olive oil (80 ml); 2 large onions (300 g), cut into 2.5 cm squares; 2 medium bell peppers (260 g), cut into 2.5 cm squares; 1 tablespoon dried oregano, crushed; 1 peppercorn; 1 tablespoon salt; 1 peppercorn

1
1/2 cup olive oil (120 ml)
2
1/2 cup soy sauce (shoyu - 120 ml)
3
1/4 cup balsamic vinegar or red wine vinegar (60 ml)
4
8 cloves of garlic, mashed
5
4 tablespoons dried thyme, crushed
6
1 peppercorn
7
1.7 kg filet mignon, cleaned and trimmed
8
For the pepper
9
1/3 cup olive oil (80 ml)
10
2 large onions (300 g), cut into 2.5 cm squares
11
2 medium bell peppers (260 g), cut into 2.5 cm squares
12
1 tablespoon dried oregano, crushed
13
1 peppercorn
14
1 tablespoon salt
15
1 peppercorn

Ingredients

1
1/2 cup olive oil (120 ml)
2
1/2 cup soy sauce (shoyu - 120 ml)
3
1/4 cup balsamic vinegar or red wine vinegar (60 ml)
4
8 cloves of garlic, mashed
5
4 tablespoons dried thyme, crushed
6
1 peppercorn
7
1.7 kg filet mignon, cleaned and trimmed
8
For the pepper
9
1/3 cup olive oil (80 ml)
10
2 large onions (300 g), cut into 2.5 cm squares
11
2 medium bell peppers (260 g), cut into 2.5 cm squares
12
1 tablespoon dried oregano, crushed
13
1 peppercorn
14
1 tablespoon salt
15
1 peppercorn

Directions

1
In a large bowl, combine all the ingredients except for the filet mignon and mix well
2
Place the filet on top of the mixture and coat it with the seasoning from all sides using a spoon
3
Cover with aluminum foil and refrigerate overnight or at least 8 hours
4
Remove from the refrigerator and let sit at room temperature for about an hour
5
Prepare the pepper: In a large skillet, heat the olive oil over medium heat
6
Add the onion and bell pepper squares and cook, stirring occasionally with a wooden spoon, until they become tender (about 8 minutes)
7
Add the remaining ingredients and cook, stirring occasionally, for about 2 minutes. Reserve
8
Heat a grill pan over high heat
9
Drain the filet mignon (reserve the seasoning) and grill, flipping occasionally, until it is cooked to your liking (about 30 minutes). Reserve
10
Warm the reserved pepper mixture by stirring it gently. Reserve
11
In a medium saucepan, bring the reserved seasoning to a boil over high heat
12
Remove from the heat and strain through a fine-mesh sieve
13
Cut the filet into thin slices and arrange on a platter
14
Surround with the pepper mixture
15
Serve immediately with the sauce on the side
16
Calories per slice: 336